Molten Brigadeiro Cake https://www.today.

com/recipes/molten-brigadeiro-cake-t101823

Molten Brigadeiro Cake

SERVINGS: 6
A brigadeiro is a popular chocolate truffle treat in Brazil. Made with condensed milk, cocoa powder and
chocolate, brigadeiros are usually rolled into balls and coated in chocolate sprinkles. Here, chef Leticia
Moreinos Schwartz turns the dessert into a warm chocolate cake with an irresistible molten
center. Serve it with vanilla, coconut, pistachio or ginger ice cream.

INGREDIENTS PREPARATION

14 ounces canned sweetened 1. Preheat the oven to 350˚F.

condensed milk
1 teaspoon unsweetened cocoa
powder
2 ounces (60g) 70% dark
chocolate, chopped
1/2 cup (1 stick) unsalted butter,
plus more for the molds
2 whole eggs
2 egg yolks
1/8 teaspoon salt
1 tablespoon (12g) sugar
1 teaspoon vanilla extract
1/4 cup (40g) all-purpose flour,
sifted, plus more for the molds
Ice cream, for serving
2. Make the brigadeiro mixture: In a heavy
saucepan, place the condensed milk, cocoa
powder and chocolate, and bring to a boil over
medium heat, whisking constantly. When the
mixture begins to bubble and the chocolate
melts, reduce the heat to low and continue
whisking for another 3 to 5 minutes until the
mixture has thickened like fudge. You should be
able to tilt the pan and the whole batter will slide,
leaving the sticky residue on the bottom of the
pan. Slide the batter into a large bowl without
scraping it. Set aside.
3. Make the cake batter: In a medium saucepan,
melt the butter over low heat. Pour into the large
bowl with the brigadeiro mixture and whisk
vigorously until smooth. At first the mixture will
totally curdle and break. You will think this recipe
cannot possibly work, but keep whisking
constantly, until the mixture comes together
again emulsified.

4. In a separate bowl, beat together the whole

eggs, egg yolks, salt, sugar and vanilla. Add into
the brigadeiro mixture and whisk until
homogeneous.

5. Add the flour and mix just until blended, using

a spatula.

6. Prepare six individual ramekins or foil cups

with butter and flour. Tap out the excess flour.

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Molten Brigadeiro Cake https://www.today.com/recipes/molten-brigadeiro-cake-t101823

Brandon Goodwin / TODAY

7. Pour the batter into the ramekins or foil cups

filling them almost to the top (leave about ¼
inch). You can prepare the recipe up to this point
and refrigerate for 5 days.

8. Bake in the oven for 7 to 9 minutes, or until the

edges are firm but the center is still soft. Invert
onto a dessert plate. Serve with ice cream
(pistachio, ginger, coconut or vanilla are all
flavors that work well with this dessert).

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